| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dried black beans, about 12 ounces sorted and soaked overnight |
| 5 |
c |
Cold water |
| 1 |
|
Fresh oregano or marjoram sprig |
| 3 |
|
Fresh sage leaves |
| 1 |
|
Bay leaf |
| 1/2 |
md |
Yellow onion, diced, about 1 cup |
|
|
Salt |
| 3 |
|
Cloves fresh garlic, finely chopped |
| 1 1/2 |
ts |
Cumin seed, toasted and ground |
| 1 |
ts |
Dried oregano |
| 2 |
tb |
Ancho Chile Puree |
| 1/2 |
ts |
Chipotle Puree |
| 1/4 |
c |
Fresh orange juice |
|
|
Rice wine vinegar |
| 2 |
tb |
Coarsely chopped cilantro, (fresh coriander) |
INSTRUCTIONS
http://www.lowfatlife.com/chipotle.htm
Drain and rinse the soaked beans; place them in a large saucepan with the
water, oregano or marjoram sprig, sage, and bay leaf. Bring to a boil, then
reduce the heat and cook, uncovered, at a gentle boil until tender, 30 to
35 minutes. While the beans are cooking, water-saute the onion and 1/2
teaspoon salt over medium heat until the onion softens, about 5 minutes,
then add the garlic, cumin, and dried oregano. Keep the onion on very low
heat. Add the beans and their broth to the onion with 1/2 teaspoon salt and
the chile purees. Cook, uncovered, over medium-low heat for 20 to 30
minutes. If the beans need more liquid, add a little water to keep the dish
saucy. Add the orange juice, 1 teaspoon of vinegar, and the cilantro just
before serving. Add salt to taste and a splash of vinegar if needed. For
spicier beans, add more of the Ancho and Chipotle purees.
Ancho and Chipotle Puree - Soak dried chilies in boiling water until soft.
Remove seeds if you want a miler puree. Place soaked chilies in a food
processor and add enough of the soaking water to make a thick puree.
Posted to EAT-L Digest 06 Sep 96
From: "~REality" <Ausetkmt@CRIS.COM>
Date: Sat, 7 Sep 1996 19:06:45 -0700
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